Vegan Omelette

One of my favourite savoury meals in the morning is this vegan omelette. While I used to eat lots of eggs in the morning, I found it particularly difficult to cut them out of my breakfasts when changing to a plant-based diet. Until I discovered this delicious alternative! Ever since it has become an integral part of my mornings. What’s great about this dish is that you can play with the veggies and toppings as much as you want (instead of onion, broccoli and mushroom you should also try carrots and fresh spinach with herbs). Personally, I love to add Middle Eastern flavours like tahini and cashew labaneh on top, but you can choose whatever you like (olive tapenade, sun-dried tomato spread and homemade guacamole are also great)!

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Hi 🙂
do you maybe have access to chickpea flour? I tried it once and it also turned out super tasty. I guess if you try it with spelt or normal whole wheat flour it’s just gonna turn more into a savoury pancake, which is also a great option for breakfast! 🙂 You might have to add a bit more plant-based milk though if the consistency is too thick with these flours…
If you try it let me know how it turned out please!! 🙂
Love, K

Thank you for this recipe. I couldn’t find red lentils flour where I live, but I found chickpea flour. I did everything by the recipe you gave to us but somehow it did not worked out. No matter how long I waited omelette would not stick together and come to consistency we all know. Somehow it was pretty mushy and sticky. But oh my God how tasty it was :)) Yes I have ate it all and it was great but not omelette like when texture and form is concerned. I do not know what I did wrong, maybe I should of have added more oil. Anyway I will try again soon 🙂

Hi Ilija! 🙂 I’m glad you like the taste!! 🙂 So weird that texture didn’t work out 🙁 I’ve tried it with both, lentil and chickpea flour and also make other pancake-like patties with chickpea flour all the time with the same basic ingredients like the omelette and never had problems! If you have a non-sticking pan you shouldn’t need oil at all or only a bit, but with a different pan, it could be that you need more oil so that it doesn’t stick and fall apart – so pls let me know how the next try is turning out! 🙂

I made the lentil vegan omelet and it was pretty tasty! I choose not to eat eggs, dairy or meats, so I enjoyed this, I was very skeptical at first but I gave it a go. I didn’t have lentil flour so I whipped my red lentils in my high speed blender and it turned them to flour! Thank you!

Like other commenters wrote, the lentil mixture didn’t “set” for me, so it came out more like scrambled eggs than an omelette. It was still very tasty, however; thanks for posting this recipe. I couldn’t find lentil flour anywhere in my area, so made my own lentil flour with a food processor (which actually took way longer than I expected). I’d really like a vegan omelette recipe, so I might try again using chickpea flour, which is easier to find, if anyone can confirm that it holds together like an omelette with chickpea flour. The recipe used to call for 1/2 tsp Himalayan salt, (it’s different now), which made it too salty for us, but we avoid added salt so most recipes are too salty; I’ll just add less next time if I make it again.

this is one of my favourite recipes, my 2 year old grandson loves it too.
I like to add a bit of nutritional yeast too.
It is great with chickpea or lentil flour.
thank you for an awesome recipe that can be used daily. 🙂